Innovative bread maker Nathan Myhrvold suggests outdoor grilling as a viable method for baking various bread types. His advice includes utilizing gas, charcoal, or infrared grills to produce artisan, flatbreads, and even traditional baguette-sized loaves. He emphasizes correct temperature control, aiming for around 550°F, and careful grill preparation to avoid direct heat, ensuring the bread bakes evenly without burning. By experimenting outside the kitchen, home bakers can achieve unique flavors, enhancing their bread-making experience.
"Grills work well for pizza, naan (you can use a grill to mimic a tandoor), pita, focaccia, French lean doughs, and Sicilian pizza..."
"If you lit a charcoal grill, move the embers to one side of the grill once it has heated, and leave the other side without embers..."
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